- 750 grams chicken, cut into serving pieces150 grams tomato sauce1 tsp Oyster sauce & sesame oil 1 onion, chopped6 cloves garlic, minced3 bay leaves(laurel)2 large potatoes, quartered
- 1 bell pepper, sliced4 cups chicken stock or chicken bouillon dissolved in water4 tablespoons soy sauce2 tablespoons fish saucesalt and pepper to taste3 tablespoons vegetable oil1 carrot, cut into cubes(optional)1/4 cup green peas(optional)2 tablespoons vinegar(optional)
- In a pan, heat oil then fry potatoes and carrots until golden brown. Drain and set aside.1. In a pot, heat oil and saute garlic and onions.2. Add chicken and fish sauce then continue sauteing until color turns to brown.3. Pour tomato sauce, soy sauce, bay leaves and chicken stock then simmer until tender.Put oyster sauce and sesame oil Add water if necessary.4. Add vinegar and boil again for 2-3 minutes. Do not stir.5. Add carrots, potatoes and bell pepper then simmer for 3 minutes.6. Adjust seasoning with salt and pepper according to taste.7. Transfer to serving plate and serve with steamed rice.Ready to eat, have fun!
Product used in recipe
- Lee Kum Kee - Oyster Sauce
- Lee Kum Kee - Sesame Oil